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Resplendent Rasam 3-- Kollu rasam

Course Main Course
Cuisine Tamil Nadu
Keyword Kollu, Mudira, Kulith, Ulavalu, Hurule, Horse Gram, pepper, cumin, garlic, tamarind
Prep Time 5 minutes
Cook Time 15 minutes
soaking time 3 hours
Total Time 20 minutes
Servings 3 people

Ingredients

  • 2 tbsp Horse Gram
  • 1 medium tomato
  • 1 small gooseberry size tamarind / 1 tbsp tamarind paste / 2 kokum
  • 1 tsp pepper
  • 1 tsp cumin seed
  • 4 to 5 garlic cloves
  • salt to taste
  • Asafoetida
  • Tempering
  • 1 tsp sesame oil
  • 1 tsp mustard seeds
  • 1/2 tsp methi seeds
  • 2 broken dry red chillies
  • curry leaves

Instructions

  • Soak the horse gram for 3 to 4 hrs. 
  • Pressure cook with 2 cups water for 5 to 6 whistles. Allow the pressure to settle.
  • Open the cooker and strain the water from horse gram. 
  • Add tamarind and tomato in the strained hot water and keep aside. 
  • Mash the horsegram with a masher when it is still hot and keep aside. 
  • In the meantime crush pepper and cumin coarsely in a mortar and pestle.
  • Then add the garlic pods and crush together.
  • In a kadai, heat the oil and add mustard seeds, methi seeds and broken red chillies.
  • When the mustard seeds splutter add asafoetida and curry leaves and sauté.
  • Then add the crushed pepper, cumin garlic mixture and sauté. 
  • Squeeze the tomato and tamarind in the strained water and add to the tempering. 
  • Add the mashed horsegram and salt.
  • Add more water if the rasam is too thick. The consistency should be watery.
  • Adjust the seasonings. 
  • Reduce heat and bring to just one boil. Switch off heat when it starts boiling. 
  • Garnish with coriander leaves. 
  • Serve hot as a soup or mixed with rice.   

Notes

  1. If you forgot to soak, no problem. Dry roast the horse gram till they crackle and pressure cook for more whistles.
  2. If you do not have mortar and pestle, you may pulse the mixture in a blender.
  3. You can avoid tamarind if you want and add more tomatoes.